Spring Vegetable Soup

Preparation Time: 30 minutes
1 Tbsp Extra virgin olive oil 2 cups Red cabbage, finely shredded 2 medium ripe tomatoes, seeded and chopped ½ cup Artichoke hearts, canned, drained and chopped 1 cup Green peas, frozen or fresh 1 cup Water 2 tsp Basil, dried Salt and freshly ground black pepper to taste
In large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes. Add tomato juice and water. Bring to a boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot. Serve in individual serving bowls. Season to taste with salt and pepper.
Serves: 4
1 1/3 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 140 Total Fat: 4g Saturated Fat: 0.5g % of Calories from Fat: 26% % Calories from Sat Fat: 3%		Protein: 5g Carbohydrates: 21g Cholesterol: 0mg Dietary Fiber: 5g Sodium: 230mg
Each serving provides: An excellent source of fiber, vitamins A, C and K and copper and a good source of vitamins B1, B3 and B6, potassium, manganese, iron and folate.

Recipe courtesy of the American Institute for Cancer Research.
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